So many things are just so much better when you make them yourself at home. Ice cream is no exception. Every single time I make a batch I am reminded of just how much better it is. The flavor is richer, the ice cream is creamier. And you can control the amount and size of add-ins.

If there is one thing I hate it’s digging into big bowl of Cookies and Cream Ice Cream and finding just one or two chocolate cookies. I want a cookie in every bite. And I don’t want cookie crumbs either. I want big hunks of cookies. Making this ice cream at home means I get everything I want.

Directions
In a sauce pan over medium-high, heat the milk and heavy cream. Once bubbles form along the edges remove from heat and set aside.

In a heat proof mixing bowl, whisk together the egg yolks and sugar. Slowly add spoonfuls of the hot milk mixture to the egg yolks, whisking constantly so you don’t make scrambled eggs. Once all of the milk is incorporated transfer back to the sauce pan. Heat over medium heat for about 4 minutes, or until the mixture starts to thicken and coats the back of a wooden spoon. Carefully pour the mixture through a mesh sieve (in case there are any cooked egg chunks) into a glass bowl*. Stir in the vanilla and refrigerate for several hours or until completely cool.

Once the mixture is completely cool, add to your ice cream maker and churn according to the manufacturers instructions. (I use the Kitchen Aid standing mixer attachment. I always store the bowl in my freezer but if you don’t, don’t forget to put it in the freezer at least 24 hours before making the ice cream). Once the ice cream is finished churning, fold in the chopped Oreos with a large spoon or spatula. Transfer to a container with an airtight lid, press a sheet of plastic wrap right into the top of the ice cream and freeze for several hours.

*To speed up the cooling down process I will sometimes place my glass bowl in an ice water bath and let it sit for about 10 minutes before refrigerating.
Source: Seeded at the Table originally from Culinary Cory

One of the first things Jesse asked when we landed back in the states was, “So what are you going to bake?” Hmmm, good question. I had spent the last 5 weeks drooling over everyone else’s blog updates and I had so many ideas that I almost had no ideas at all. So I had to sit and think a little while.

When we made our first trip to the grocery stores I could tell his sweet tooth was settling in when a bag of Golden Oreos found their way into our cart. Have you tried these yet? Jesse and Sean are absolutely addicted to them. I love chocolate so I didn’t think I would like them, but there is just something about them, so good! I don’t even buy them because I know if I do the bag will be gone in one night.

However on this occasion, instead of fighting the stow-away Golden Oreos, I started thinking of a way I could use them to my baking advantage. I tossed around bar cookies with a peanut pairing (and those will be coming soon!) but in the end what I really wanted was CHOCOLATE. But how could Golden Oreos satisfy my chocolate craving? Then out of the blue it hit me, Black and Tan! Like the drink, where thick and rich Guinness mysteriously floats over top of a smooth pale ale. What if I created a thick and rich brownie that could mysteriously float over a smooth pale oreo?? Jackpot.

I was pretty pleased with the results. Just for fun, I’m still toying around with another variation of this dessert, but everyone was perfectly satisfied with this version. Give a try today and let me know how it goes!!

In a microwave safe glass bowl, melt the butter and coarsely chopped chocolate on 50% power for 2 minutes. Remove from microwave and stir with a rubber spatula. Return to microwave in 30 second increments until you can stir and the chocolate looks smooth, even in color, and melted through.

Add the sugar, eggs, vanilla, and salt to the chocolate and stir to combine. Gradually add the flour and stir just until combined.

Spray a muffin tin with non-stick spray. Place a Golden Oreo in the bottom of each muffin cup. Fill each muffin cup a little more than halfway full with brownie batter (it should be just enough to fill all 12). Use the back of a spoon to smooth the tops. Bake for 15-16 minutes or until a toothpick comes out clean. Careful not to over bake (like me!).

Hi! I’m Jessica. I love cooking, baking, eating, and talking about food. My goal is to make cooking and baking, even from scratch, seem approachable. If I can give just one person the boost they need to try something new in the kitchen, I’ll be happy.